Seared Sesame Tuna with Fennel-Apple Slaw
Prepare the Fennel-Apple Slaw: In a medium bowl combine fennel; green apple; coarsely shredded carrot; and thinly sliced radishes. For dressing, in a small bowl whisk together rice vinegar; snipped fresh mint; canola oil; salt and, if desired, toasted sesame oil; and crushed red pepper. Add dressing to fennel mixture; toss to coat.Advertisement
Prepare the Sesame Tuna: Rinse tuna; pat dry. Sprinkle with salt and pepper.
In a shallow dish combine egg whites and the water. In another shallow dish combine bread crumbs and sesame seeds. Dip tops and bottoms of tuna in egg white mixture, then in crumb mixture to coat; press lightly.
In a 10-inch nonstick skillet heat oil over medium-high. Add tuna; cook 5 to 7 minutes or just until tuna flakes, turning once (tuna will be pink in center). Cut into 1/4-inch slices.
Divide spinach among plates and top with slaw and tuna. If desired, sprinkle with the reserved fennel tops.
Tips: If desired, when trimming fennel bulb, reserve feathery tops to garnish plates.
If using frozen tuna, thaw by placing in refrigerator 24-hours in advance.
3 lean protein, 1 fat, 1 vegetable, 1/2 fruit